Thursday, April 11, 2013

Creamy Chicken Noodle Soup


Ingredients:

Stock:

  • 4-6 Boneless Skinless Chicken Breasts 
  • 3 1/2 Quarts Water
  • 1/2 Yellow Onion (peeled and diced)
  • 2 t. Italian Seasoning
  • 2 t. Lemon-Pepper Seasoning
  • 3 Cloves Garlic (minced)
  • 4 Bay Leaves
  • 3 Chicken Bouillon Cubes
  • Kosher Salt and Freshly Ground Black Pepper

Soup:

  • 2 C. sliced carrots
  • 2 1/2 C. Uncooked Egg Noodles
  • 1 C. Quartered Mushrooms
  • 1/4 C. Cooking Sherry
  • 1/4 C. Red Wine Vinegar
  • 1/4 C. Red Cooking Wine
  • 2 t. Chopped Fresh Rosemary Leaves
  • 1 C. Grated Parmesan
  • 3/4 C. Heavy Cream
  • Kosher Salt
  • Freshly ground black pepper

Directions:


For the stock: 
  1. Add all ingredients to a large pot. 
  2. Cook over medium ow heat until chicken is tender (about 35 to 45 minutes). 
  3. Remove chicken from pot and set aside to cool. 
  4. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. 
  5. When chicken is cool enough to touch cut into 1 inch cubes.

For the soup: 

  1. Bring stock back to a boil.
  2. Add carrots, and cook for 3 minutes. 
  3. Add egg noodles and cook according to directions on package. 
  4. When noodles are done, add chicken, mushrooms, sherry, wine, vinegar and rosemary. 
  5. Add Parmesan and cream.
  6. Cook for another 2 minutes. 
  7. Adjust seasoning, if needed, by adding salt and pepper. 



inspired by: www.foodnetwork.com

No comments:

Post a Comment